Quecruyt (Quince Paste)
Prepared for [event name] on [date]
by [name]

This entry is a re-creation of a recipe from Een notabel boecxken van cokeryen (Netherlands, ca. 1510 - C. van Tets, trans.), entitled "Quecruyt (Quince Paste)". [insert a brief description of dish here, possibly including any or all of the following: characteristics of the final dish, when or how it might have been served, and why you selected it]

The Source Recipe
The original text of the recipe is as follows:

To make quecruyt [quince paste]. Take quinces and peel them. Then take the seeds out and boil them in wine until one can sieve them. When they are sieved take the same quantity of good skimmed honey and this [mixture] boiled until it is very thick, and you shall test it on a saucer. If by chance it is [thick] enough so one shall put spices into it. Yes, if one wants spices, and then you shall boil it until it is soft enough; while it is hot one shall put it in boxes or in canisters or in glasses. But first one shall strew the cases with powder, against sticking. And some put in honey, one fourth part and the other three parts sugar. Some take only sugar instead of honey. Item. One shall put the following spices in, cinnamon, cloves, nutmegs, each a quarter; ginger, long pepper, mace each half an ounce.

Related Recipes
While interpreting this recipe, I also considered the following recipes that appear to be related:
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The original recipe calls for the following ingredients: [edit this list as appropriate]


[if desired and applicable, add notes here about the ingredients - if any substitutions were made, explain why - also note what quantities were used for each ingredient and, if possible, why]

quince: A close relative of the apple, with a hard, fragrant fruit (Cydonia oblonga).

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Searchable index of "Een notabel boecxken van cokeryen". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?einno:171>. Accessed on December 6, 2019, 1:32 pm.

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